Our friend Jolie Meaux of Porch, Wine and Gravy has shared her very own baked ham recipe with us, and it’s a South Louisiana delight, perfect for any holiday. She tops it with a sweet and savory glaze featuring brown sugar, pineapple juice and Blue Plate Mayonnaise – That’s the good stuff – and serves it with a delicious gravy made from the pan juices. This flavorful ham will also shine when it’s time to finish those leftovers – it’s great for sandwiches, ham salad and much more.

The ingredients in Jolie’s ham glaze mix together and stay on the ham during baking, thanks to some rich ‘n creamy Blue Plate Mayo.

Watch Jolie make her Bon Jambon Baked Ham with Glaze and Pan Sauce:

Jolie Meaux’s Bon Jambon Baked Ham with Glaze and Pan Sauce

Ingredients

Ham Preparation

• 1 bone-in smoked ham, 8-10 pounds (spiraled is best)
• 1/4 cup pineapple juice
• 2 tablespoons Creole mustard

Ham Glaze

• 1 cup brown sugar
• 1/4 cup Blue Plate Mayonnaise
• 1/4 cup Creole (or stone ground) mustard
• 1/2 cup pineapple juice
• 1/4 cup apple cider vinegar
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper
• 2 tablespoons red wine vinegar

Instructions

1. Take ham out of the fridge 1 hour prior. Preheat oven to 325°F.
2. Combine Creole mustard and pineapple juice; brush over ham.
3. Remove and discard the plastic disk on the bone, if any. Place the ham, flat side down, in a roasting pan, and cover tightly with foil. Roast 12-15 minutes per pound (or according to package directions).
4. While the ham is cooking, prepare the glaze: Combine all glaze ingredients in a small bowl and mix well. Allow to rest for 20 minutes; stir again to make sure everything is combined.
5. Remove the ham from the oven and turn the oven up to 425°F. Brush the glaze on the surface of the ham and, if spiraled, in between the slices, and return the ham to the oven. Bake for about 10 minutes or until the glaze is caramelized. Remove the ham and cool for 15-20 minutes.
6. While the ham cools, make the sauce: Carefully pour the pan and glaze drippings from the bottom of the roaster pan into a small saucepan. Bring to a simmer and simmer gently for about 15 minutes or until the sauce thickens slightly.
7. Serve the ham slices with a drizzle of the pan sauce.

After a holiday, our friend Jolie Meaux of Porch Wine and Gravy has a classic Cajun way to enjoy that leftover ham: chopped ham gets mixed with sweet and spicy Cajun chow-chow, some chopped onions and boiled egg, and just enough rich ‘n creamy Blue Plate Mayonnaise to bring it all together. Dip it with crackers, tuck it into sandwiches or wraps, or enjoy it on a bed of greens – or straight from the bowl. That’s the good stuff!

Louisiana native Jolie Meaux makes this creamy and delicious Chow Chow Ham Salad with leftover holiday ham.

Watch Jolie make her Chow Chow Ham Salad:

Jolie Meaux’s Chow Chow Ham Salad

Ingredients

• 3 cups chopped ham
• 1/4 cup chopped celery
• 1/4 cup finely chopped onions
• 1/2 cup Blue Plate Mayonnaise
• 2 tablespoons Dijon mustard
• 3 tablespoons Cajun Chow Chow (or a relish of your choice)
• 2 boiled eggs, peeled and chopped
• 2 teaspoons Creole seasoning
• 3 dashes hot sauce

Instructions

1. Combine all ingredients in a bowl and mix well. Cover and refrigerate for 30 minutes to let flavors combine. (Alternatively, for a smoother texture, place the mixture in a food processor and pulse until it reaches desired texture.)
2. Serve the ham salad in a sandwich or wrap, over greens, or as a dip with crackers.

Southerners don’t leave next year’s good luck to chance – we cook it into our New Year’s Day menu! From blackeye peas and cornbread, considered symbols of coins and gold, to cabbage and collard greens, said to signify dollar bills in abundance coming your way, make sure your family and friends are getting their fill of lucky foods to set them up for the year ahead. Our favorite New Year’s recipes are made extra rich and delicious with Blue Plate Mayo. That’s the good stuff!

Creamy Blackeye Pea Salad

Black-eyed peas are beloved in the South, enjoyed on New Year’s Day and all year long. This hearty salad is a perfect make-ahead side dish for a party.

Blue Plate’s Easy Cornbread

The secret to moist, golden cornbread is to mix some Blue Plate Mayo into the batter. Use your favorite self-rising cornbread mix and follow our instructions (do not use the instructions on the package) for the best cornbread ever.

“Cajun BLT” – Hot Sausage, Collards & Tomato Po-Boy

Layer on some stewed collard greens to add flavor and plenty of good luck to a Cajun classic – spicy hot sausage on New Orleans style French bread.

Corned Beef & Cabbage Po-Boy with Green Remoulade

The time-honored tradition of corned beef and cabbage on New Year’s is reimagined, New Orleans style – piled high on po-boy bread with a lucky green remoulade sauce.

In Louisiana’s Cajun country, our friend Jolie Meaux of Porch Wine and Gravy never calls herself a chef, but plenty of others do – including those who watched her cook for Anthony Bourdain’s Parts Unknown crew. Jolie learned from her maw maw (grandma) and tantes (aunts), and what inspires her most is preserving and reinventing Cajun food traditions. One of her new creations is Potato Salad Croquettes made with Blue Plate Mayo – a kitchen staple she grew up with and still leans on to keep her recipes true to their roots. That’s the good stuff!

Louisiana native Jolie Meaux of Porch Wine and Gravy created a new tradition with these Potato Salad Croquettes. They’re a perfect topping for a hot bowl of gumbo – or you can serve them as an appetizer with a creamy dipping sauce.

Watch Jolie make her Potato Salad Croquettes:

Part 1: Make the Potato Salad

Part 2: Fry the Croquettes

Jolie Meaux’s Potato Salad Croquettes

Ingredients

Potato Salad

• 3 pounds red potatoes
• 6 hard-boiled eggs, peeled and small diced
• 1 small red onion, chopped
• 1 green bell pepper, finely diced
• 2 celery ribs, finely diced
• ⅔ cup Blue Plate® Mayonnaise
• 2 tablespoons Creole mustard
• 2 tablespoons yellow mustard
• 2 tablespoons dry ranch seasoning
• 1 tablespoon Creole/Cajun seasoning
• 1 tablespoon hot sauce
• ¼ cup green onion, thinly sliced

Croquettes

• 4 cups potato salad
• 1 cup flour
• 1 tablespoon Cajun/Creole seasoning
• 2 large eggs
• 2 tablespoons water
• 2 cups Panko bread crumbs
• Peanut oil (or oil of choice), for frying

Instructions

1. Make Potato Salad: Bring a large pot of salted water to a boil, add the potatoes and cook until fork tender. Strain and let cool.
2. Cut the potatoes into small cubes and place in large bowl. Add the diced eggs, red onion, bell pepper, celery, mayonnaise, mustards and seasonings and mix well. Top with the green onions and chill for at least 1 hour.
3. Prepare Croquettes: Line a rimmed baking sheet with parchment paper. In a large bowl, coarsely mash the potato salad with a potato masher. Scoop about 1 1⁄2 tablespoon of potato salad at a time and roll it into 1 1⁄2-inch balls; place them on the parchment covered pan, cover with cling film and refrigerate for at least 30 minutes or up to overnight.
4. In a medium Dutch oven, pour oil to fill halfway, and heat over medium-high heat until a deep-fry thermometer registers 375°. In a medium bowl, whisk together the flour and seasoning. In another medium bowl, whisk together the eggs and 2 tablespoons water. In a third bowl, place the bread crumbs. Working in batches, dredge the balls in the flour mixture, shaking off excess, then dip in the egg mixture, letting excess drip off, and then dredge in the bread crumbs, shaking off excess.
5. Gently lower the croquettes into the hot oil and fry until golden brown, 2 to 3 minutes. Remove using a slotted spoon, and let drain on paper towels. Serve on top of a bowl of gumbo or as an appetizer with a dipping sauce.

For generations, Southern cooks have known to stir a bit of Blue Plate Mayonnaise into their cake and cookie batters. With its egg-yolks-only richness, Blue Plate gives baked goods a moist, tender crumb and a velvety texture like no other. Blue Plate also turns a basic pie crust into something unforgettable! But don’t take our word for it – get baking and give it a taste. These desserts are family-approved and have the Blue Plate Mayo already “baked in” the recipe. That’s the good stuff!

Chocolate Mayo Cake Cookies

Baking with Blue Plate Mayo results in melt-in-your-mouth cakes and cookies. Serve these on any holiday party table or pack them in tins as gifts anytime of year.

Chef Nathanial Zimet’s Blue Plate Mayo Pound Cake

Le Cordon Bleu–trained Chef Nathanial Zimet’s pound cake bakes up moist and tender, with help from Blue Plate Mayonnaise’s only-the-egg-yolks creaminess.

Chocolate Coffee Mayonnaise Cake

Perfect for any occasion, baking with Blue Plate makes this chocolate coffee cake extra moist and delicious, with a firm crumb and velvety texture.

Devilishly Good Chocolate Mayo Cupcakes

Enjoy a little sweet heat with these extra chocolatey cupcakes created by BBQ Pit Master Malcom Reed. They’re smothered in fudge frosting spiced with a touch of cayenne pepper and garnished with chocolate-dipped bacon.

Chocolate Mayo Brownie Bites

Decadent meets delicious with help from a time-honored baking tip: adding some rich ‘n creamy Blue Plate Mayonnaise is the easy path to perfection.

Blue Plate Mayonnaise Pie Crust

Easy to make, tender and flaky, this pie crust holds together when baked with juicy fruit filling. It freezes well, too.

The weekend after Thanksgiving is ahead, and you’ve got family and guests to feed – and a fridge full of leftovers. Introducing the Bénédicte à la Dinde, created by our friend Jolie Meaux of Porch, Wine and Gravy. It’s a version of Eggs Benedict that turns those leftovers into something completely new and delicious.

“Dinde” is French for turkey, so a Louisiana Cajun family might call this a Bénédicte à la Dinde – but call it a Turkey Benedict and it will taste just as divine.

A crowd pleasing, easy to make brunch dish.

In under 30 minutes you’ll have a meal that’s pure Louisiana gold, made from what’s already on hand, with help from a simple mock Hollandaise using Blue Plate Mayo – That’s the good stuff! Watch Jolie make it and get the recipe below: 

Bénédicte à la Dinde (Turkey Benedict):

Mock Hollandaise made with Blue Plate:

Bénédicte à la Dinde 

INGREDIENTS:

• 2 cups Porch, Wine and Gravy’s (or your favorite) cornbread dressing
• 1 egg, lightly beaten
• 3 tablespoons unsalted butter
• 8 thick slices roasted turkey breast, gently warmed or room temperature
• 1/2 cup cranberry sauce with berries
• 4 eggs, room temperature
• 1 tablespoon white or apple cider vinegar (or lemon juice), for poaching eggs
• 1/2 to 1 cup mock Hollandaise, recipe follows

Mock Hollandaise

• 1/2 cup Blue Plate Mayonnaise
• 1/2 cup sour cream
• 1/2 cup melted unsalted butter, slightly cooled
• 2 teaspoons lemon juice
• 4 dashes Louisiana style hot sauce
• 1 teaspoon salt
• 2 teaspoons fresh cracked pepper

INSTRUCTIONS:

Make the sauce: Whisk together the Hollandaise ingredients in a small bowl until well combined and creamy; set aside.

Make the patties: Combine the cornbread dressing and the beaten egg in a separate bowl. Form the mixture into four patties and arrange them on a plate. Melt the butter in a heavy-bottomed skillet over medium-high heat. When it begins to sizzle, add the patties, working in batches if necessary to avoid overcrowding. Cook for 4 to 5 minutes, until well browned on the bottom, then flip and continue cooking until the second side is browned. Transfer the patties to a paper towel–lined plate.

Poach the eggs: Crack the 4 eggs into a small bowl or ramekin; set aside. Fill a saucepan about two-thirds full with water and bring it to a gentle simmer. Add the tablespoon of vinegar. Using a spoon, stir the water in a circular motion until it continues swirling on its own. Gently add the eggs one at a time and poach for about 2 minutes, or until the whites are set and wrapped around the yolks. Remove with a slotted spoon and transfer to a plate. (If you don’t trust your poaching skills, don’t worry – no one will be upset if you fry the eggs instead.)

Assemble: Start with a cornbread dressing patty as the base. Top with two slices of turkey, about 1/8 cup of cranberry sauce, one poached egg, and 1/8 cup to 1/4 cup of Hollandaise. Garnish with a sprinkle of paprika and chopped green onions; serve immediately.

Get your tailgate krewe ready, because nothing can stop our passion for delicious party food on game day. As the Official Mayo of the New Orleans Saints, we’ve got the recipes for great Louisiana eats, made extra rich and flavorful with Blue Plate Mayo. That’s the good stuff!

Muffuletta Dip

The spicy Italian meats, briny olives and Italian cheese of a classic New Orleans muffuletta sandwich – in dip form and perfect for a party. Serve it fresh from the oven with crispy homemade croutons for dipping.

Fancy Cajun Crab Dip

A rich ‘n creamy dip with succulent blue crab meat seasoned Gulf South spicy. Serve with crackers, pita chips or veggies.

Crawfish Jalapeño Poppers

Smoky bacon-wrapped jalapeños stuffed with a rich, cheesy crawfish filling. Serve them hot off the grill with a cool, tangy Buttermilk & Green Onion Dip made with Blue Plate Mayonnaise – for the perfect Southern bite.

Classic Deviled Egg Dip

You can’t go wrong with deviled eggs whipped into a dip with rich ‘n creamy Blue Plate Mayo – That’s the good stuff!! Garnish with crumbled bacon, fried chicken skins or pork cracklins, caviar and chives, or smoked salmon and capers.

Spicy Fried Chicken Sandwich

Dressed with Blue Plate Hot & Spicy Mayo and a savory Bacon & Tomato Jam, this Southern style fried chicken sandwich is a winner. It’s our version of the one served at the Caesar’s Superdome during sports events.

Creole Hot Sausage Po-Boy

The Vaucresson family has been making sausage in New Orleans since 1899. Dressed with pickled onions and Blue Plate Mayo, this is a classic game day po-boy that’s not to be missed.

Bayou Hot Chicken Dip

Nothing says game day like hot chicken dip served right out of the oven. Reminiscent of the famous Buffalo chicken dip, ours uses a local Louisiana hot sauce to add deep bayou cayenne flavor.

Cajun Smash Burgers

Smash burgers are pressed onto a griddle or skillet, which gives them a seared, smoky flavor and crispiness. These are seasoned with Cajun spices and topped with a spicy Cajun mustard sauce.

Sure we want a perfect turkey, but Thanksgiving is just as much about serving amazing sides. Check out our top Turkey Day side dish recipes made extra delicious using Blue Plate Mayonnaise.  That’s the good stuff!

Creole Green Bean Casserole

This easy-to-make side dish could be straight out of Grandma’s vintage Southern cookbook, topped with those crispy fried onions everyone loves. Blue Plate adds rich n’ creamy flavor to the delicious ingredients. That’s the good stuff!

Creamy Pressure Cooker Yukon Gold Mashed Potatoes

Using a pressure cooker gives you homemade mashed spuds fast, and Blue Plate mixed in delivers the creamy, delicious mashed potatoes your dinner guests have been hoping for.

Savory Creole Cornbread Stuffing

Traditionally made with leftover cornbread, this savory side dish is great for big family meals as it can be prepped ahead of time and baked right before. Serve it as a side dish with roast turkey or any family favorite.

Creamiest Ever Mac and Cheese

Don’t be surprised when your friends and family tell you this creamy macaroni and cheese is the best they’ve ever eaten. It’s that good! The key, of course, is rich, creamy Blue Plate Mayo.

Broccoli Casserole

A time-honored variation of the traditional Thanksgiving green bean casserole, this is the side everyone loves. To allow the delicious flavors to come together, assemble it the day before, then cover, refrigerate and reheat just before the meal.

Old Fashioned Potato Salad

Coarse-grain mustard, boiled egg, dill and red onion are the popular ingredients that make this simple recipe a classic for every occasion, anytime of year.

And here’s the turkey roasting hack you didn’t know you needed!

Blue Plate Mayo is the South’s best-kept Thanksgiving secret for a turkey that’s juicy on the inside and crispy on the outside. Just mix your desired seasoning into some Blue Plate Mayonnaise and slather it on the turkey, and it will stay in place as the turkey roasts, sealing in all the flavors and juices and delivering an extra crispy crust. That’s the good stuff!

“Blue Bird” Herb Mayo Roasted Turkey

Season some Blue Plate Mayo with your favorite seasonings and rub onto the bird before roasting for an extra crispy and juicy Thanksgiving turkey.

Meet us at the Superdome 🏈

As the Official Mayonnaise of the New Orleans Saints, we’re bringing the good stuff to the Caesars Superdome this season for pre-game festivities at two big Saints home games. We’ll be on the External Concourse outside of Gate B from 1:30 PM until kickoff, so come by (you’ll need game tickets to get there) to say hey, sample our famous Hot & Spicy Pimento Cheese, get photo ops with Big Fluffy, and grab free Blue Plate merch. The fun includes our 2nd Annual Po-Boy Making Contest, with grand prizes including signed Saints jerseys!

Look for Big Fluffy and the Blue Plate Krewe before kickoff at these games:

 

Compete in the 2025 “Get Dressed and Make a Mess” Po-boy Making Competition!

Teams of two will face off to dress the best-looking po-boy – but there’s a twist. One teammate will be blindfolded, while the other gives directions to help them build the ultimate messy masterpiece. Contestants will compete for bragging rights and the Grand Prize: A signed Saints Jersey (Chris Olave for the Nov. 23 contest and Alontae Taylor for the Dec. 14 contest), a Blue Plate Cornhole Set, and Blue Plate Mayonnaise products.

Come hungry, bring your team spirit, and let’s make some messy po-boy magic at the Superdome. That’s the good stuff!

Chef Nathanial Zimet, of Boucherie NOLA and Bourrée Cajun Smokehouse in New Orleans, makes a homemade pound cake that’s so golden, rich and velvety that he uses it as a base for other desserts, including his famous Ooey-Gooey Cake. But what’s his secret for making this perfect pound cake?

Chef Nathanial Zimet bakes his pound cake with Blue Plate Mayonnaise added to the batter to make it extra rich and moist. That’s the good stuff!

If you know, you know.

Chef Nathanial follows that old Southern tradition of adding Blue Plate Mayonnaise to his cake batter. Southern bakers know that a mayonnaise rich in egg yolks (Blue Plate is made with only the egg yolks) brings moisture and richness to cakes and gives them a soft crumb so velvety it pretty much melts on your tongue. Watch Chef explain how Blue Plate kicks up his cake recipe, and check out the Ooey Gooey Cake he makes using his pound cake as a base:

Chef Nathanial Zimet’s Blue Plate Mayo Pound Cake 

INGREDIENTS:

• 3 cups sugar
• 2 cups Blue Plate® Mayonnaise
• 4 large eggs
• 4 teaspoons vanilla extract
• 5 cups all-purpose flour
• 2 tablespoons baking powder
• 1½ teaspoons salt
• 1½ cups milk

INSTRUCTIONS:

1. Preheat oven to 350°F (175°C). Grease and flour a large tube pan or two loaf pans.
2. In a large mixing bowl, combine the sugar and Blue Plate Mayonnaise. Beat until smooth. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture. Mix just until combined – don’t overbeat.
5. Pour the batter into the prepared pan(s) and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the cake to cool in the pan for 15 minutes, then remove and transfer to a wire rack to cool completely.

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